Emma Wilson
Matsutake mushrooms, also known as pine mushrooms, are highly valued for their unique aroma and culinary applications. They are often compared to truffles due to their high price, rarity, and intense flavour. With prices ranging from $6 to $12+ per pound wholesale, matsutake mushrooms are a coveted ingredient for chefs and food enthusiasts alike. The grading system for these mushrooms ranges from one to six, with Grade One being the most tender and sought-after. In this grade, the mushrooms have an unpierced veil and an overall length of at least 2.5 inches. They are also characterised by their smooth caps, firm stems, and distinctive cinnamon-like scent. To identify and grade matsutake mushrooms, foragers must be able to distinguish them from similar-looking mushrooms, such as Tricholoma caligatum and Amanita smithiana, which can be highly toxic.
| Characteristics | Values |
|---|---|
| Scientific name | Tricholoma magnivelare and Tricholoma murrillianum |
| Season | September |
| Location | Japan, Korea, China, British Columbia, Oregon, Washington State, Vermont, Maine, New England, Eastern Canada, Midwest, Pacific Northwest |
| Soil | Spodosol or podzol |
| Appearance | White cap, flat fibrils on the surface of the cap, gills that change from white to reddish-brown, rust-colored veil, tapered stem |
| Scent | Funky, sweet, cinnamon candy, earthy, spicy, pine-like |
| Taste | Intense |
| Texture | Tender, firm |
| Preparation | Lightly sauté thinly sliced mushrooms in butter, grill, steam, sear, roast, clear broth, grilled medium-rare, raw |
| Storage | Refrigerate for about a week |
| Grading | Sorted by grades one to six, based on the amount of veil attached to the cap |
| Price | $6-$12+ wholesale, $18/lb in North America, $100/lb in Japan |
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What You'll Learn
- Grading criteria: Matsutake are sorted by grades one to six
- Grade one characteristics: Unpierced veil, length of at least 2.5 inches, and tender
- Identifying features: Cinnamon-like scent, robust flesh, and gill attachment at a right angle
- Where to find them: Look for humps in the duff, near moss and hardwoods, and in podzol soil?
- How to prepare: Clean with a brush, thinly slice, and sauté or add to a broth?
Grading criteria: Matsutake are sorted by grades one to six
Matsutake mushrooms are considered a delicacy in Japan and are often given as gifts. They are intensely fragrant, expensive, and hard to find. The most prestigious matsutake are Grade One. These are the youngest, with the caps still unopened, and the most tender. Grade One matsutake have an unpierced veil, with an overall length of at least 2.5 inches. They will also have a firm stem and a tapered base. The cap will be white and rounded, with flat fibrils on the surface, and the gills will be white. The veil will be intact, possibly showing some rust-colored stains, and the flesh will be resistant to crushing. Grade One matsutake will have a distinctive aroma, often described as funky, sweet, and similar to cinnamon candy, with an earthy, spicy flavor.
Grade Two matsutake will have at least 50% of the veil still attached to the cap. As the grades progress, the caps become wider, and veins on the underside become more prominent. Lower grades will have a lower percentage of the veil attached, and the caps will be flatter and wider. By Grade Six, matsutake will resemble portobello mushrooms.
It is important to accurately identify matsutake mushrooms, as some similar-looking species are toxic, such as Amanita smithiana, which is extremely poisonous. Key differences include the gill attachment, the ease of squishing the stem, the scent, and the shape of the base.
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Grade one characteristics: Unpierced veil, length of at least 2.5 inches, and tender
Matsutake mushrooms are highly valued for their unique aroma and culinary applications. They are often compared to truffles in France, as they are hard to find, fragrant, expensive, and coveted. Matsutakes are sorted by grades One to Six, with Grade One being the crème de la crème.
Grade One Matsutake mushrooms are characterised by an unpierced veil, a length of at least 2.5 inches, and a tender texture. The presence of an unpierced veil indicates that the mushroom cap is still unbroken, giving it a distinct appearance from conventional mushrooms with a separate stalk and cap. This characteristic is described as "the younger, the better," and these premium matsutakes are known for their freshness and longer shelf life compared to lower grades.
To identify Grade One Matsutake mushrooms, look for humps in the duff where they are starting to emerge but the caps remain unopened. They may resemble half-buried golf balls or partially exposed baseballs above the ground. The caps of these premium mushrooms will be mostly smooth, with flat fibrils on the surface. The gills, initially white, will not have turned reddish-brown yet, indicating their youth.
When purchasing Grade One Matsutake, ensure you acquire them from licensed and trusted sources to avoid toxic look-alikes. A key differentiator is the firmness of the stem—Grade One Matsutake stems are very firm and resistant to crushing, while their toxic counterparts have softer, more easily squished stems. The shape of the base also varies, with Amanita smithiana having a bulbous base, in contrast to the tapered base of Matsutake.
Grade One Matsutake mushrooms are best prepared without the use of cream or butter, as this can diminish their distinct flavour and aroma. They can be stored in the refrigerator for about a week, and it is recommended to wipe them with a damp paper towel instead of washing to remove any debris.
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Identifying features: Cinnamon-like scent, robust flesh, and gill attachment at a right angle
Grading matsutake mushrooms is a complex process that involves various factors, including their physical characteristics, aroma, texture, and origin. Here, we will focus on the identifying features of cinnamon-like scent, robust flesh, and gill attachment at a right angle.
Matsutake mushrooms, scientifically known as Tricholoma magnivelare or Tricholoma murrillianum, are prized for their unique aroma, intense flavour, and culinary applications. One of their key identifying features is their distinctive scent, often described as sweet and similar to cinnamon or cinnamon candy. This cinnamon-like aroma is a crucial characteristic that helps distinguish matsutake mushrooms from other varieties.
In addition to their aroma, matsutake mushrooms exhibit a robust and resistant flesh. Their flesh is known for its firmness and resistance to crushing, which makes it ideal for culinary preparations. This robust texture contributes to the mushroom's culinary appeal and is another important identifying factor.
Another distinguishing feature of matsutake mushrooms is the attachment of their gills. The gills of these mushrooms are initially white but change to a reddish-brown hue as they mature. Importantly, the gills attach to the stem at a right angle or with a small notch. This gill attachment is a key differentiator from other similar mushroom varieties, such as Amanita smithiana, which has decurrent gills that extend down the stem.
When identifying matsutake mushrooms, it is crucial to exercise caution as they can be mistaken for toxic varieties like Amanita smithiana, which can be extremely harmful. The cinnamon-like scent, robust flesh, and gill attachment at a right angle are essential characteristics to look for when distinguishing matsutake mushrooms from other species in the wild or in the market.
In summary, the combination of a cinnamon-like scent, robust and resistant flesh, and gills attaching at a right angle or small notch are key identifying features of matsutake mushrooms. These characteristics, along with their overall appearance, texture, and aroma, contribute to their grading and help distinguish them from other mushroom varieties.
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Where to find them: Look for humps in the duff, near moss and hardwoods, and in podzol soil
When hunting for matsutake mushrooms, there are a few telltale signs to look out for. These mushrooms often grow near moss and hardwoods, in podzol soil, and in the duff under healthy conifers. Duff refers to the layer of organic material on the forest floor that is in the process of decomposition. Matsutake mushrooms can appear as small, whitish bumps under the duff, so keep an eye out for any subtle changes in the terrain. They are known to grow in symbiosis with trees, particularly pine trees, so scan the base of these trees, including fir and pine varieties such as Douglas and Noble firs, and Sugar and Ponderosa Pines.
Podzol soil, a distinctive type of soil formed through a complex process called podzolization, is another key indicator of matsutake mushroom habitats. Podzolization occurs when dissolved organic matter and ions of iron and aluminium are released through the weathering of minerals, forming organo-mineral complexes that move from the upper parts of the soil profile to the deeper parts. This process results in a bleached, ash-grey coloured eluvial horizon and a brown, red, or black illuviated horizon. Podzols can occur on various parent materials but often derive from quartz-rich sands, sandstone, or sedimentary debris from magmatic rocks, typically in cool and humid climates. While Podzols are generally not ideal for agriculture due to poor moisture retention and nutrient deficiencies, they provide the perfect environment for matsutake mushrooms to thrive.
In addition to duff and podzol soil, keep an eye out for sugarstick (Allotropa virgata), a red wildflower that lacks chlorophyll. Sugarstick has a symbiotic relationship with matsutake mushrooms, so finding sugarstick is often a sure sign that matsutake mushrooms are nearby. Gently brush away the debris around the sugarstick, and you may uncover the creamy white caps of matsutake mushrooms. These mushrooms sometimes form small nests of fruiting bodies or appear as solitary spirits, so be sure to look carefully.
Matsutake mushrooms are highly sought-after due to their distinct fragrance and flavour, and they are often compared to truffles in France. They are typically harvested in the fall, with the season starting as early as September. Remember to only gather mushrooms with fully open veils, as this indicates that they have released their reproductive spores. By following these guidelines and paying attention to the subtle signs in nature, you can increase your chances of finding these prized mushrooms.
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How to prepare: Clean with a brush, thinly slice, and sauté or add to a broth
Matsutake mushrooms are a delicacy in Japanese cuisine, prized for their unique flavour and aroma. They are also known for their health benefits, such as boosting the immune system and reducing inflammation. Before preparing Matsutake mushrooms, it is important to clean them properly to ensure their flavour is not compromised.
To clean Matsutake mushrooms, use a soft-bristled brush, a damp cloth, or a thin peeler to remove any dirt or debris. Do not wash the mushrooms with water, as they are porous and will absorb the water, affecting their flavour. It is important to use clean tools to avoid introducing bacteria or contaminants.
Once the mushrooms are clean, use a sharp knife to thinly slice them. You can then choose to sauté the mushrooms or add them to a broth. To sauté, heat some butter or olive oil in a pan over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes, until they are tender and lightly browned. Season with salt and pepper to taste and serve hot as a side dish.
Alternatively, to prepare a broth, slice the mushrooms thin and put them into a hot pot full of kombu dashi. You can also make a Matsutake mushroom soup by sautéing sliced mushrooms with garlic and ginger in a pot. Add chicken or vegetable broth, bring to a boil, then reduce the heat and let it simmer for 10-15 minutes. Add soy sauce and a pinch of salt to taste, and serve hot.
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Frequently asked questions
Matsutake mushrooms are sorted by grades One to Six. Grade One matsutake are the most tender and will stay fresh longer than the other grades. Grade Six matsutakes look more like portobello mushrooms with wide caps and veins on the underside.
Matsutake mushrooms are highly valued for their unique aroma and culinary applications. They can be identified by several key features:
- Cap: The cap starts white and transitions from a rounded shape to a flatter form as it matures.
- Gills: The gills are initially white but change to a reddish-brown hue with age.
- Veil and Stem: The veil often shows rust-colored stains and leaves tissue flaring upward on the stem.
- Flesh: The flesh is resistant to crushing, adding to its culinary appeal.
- Scent: Matsutake has a distinctive scent, often described as funky, sweet, and similar to cinnamon candy.
You can find matsutake mushrooms for sale in select farmers' markets in Oregon and Washington state, as well as in gourmet Asian specialty markets. The easiest and most reliable way to buy matsutake is to have a trusted supplier ship them directly to you, as you will be assured of top-quality fresh mushrooms that have been strictly sorted and graded.
